Miss Cheerilee

Age

Country of origin Philippines

Taste & Flavour

Asia

Australia

Antarctica

Africa

Europe

North America

South America

Sourdough in the world

1513 sourdoughs

82 countries

1188 cities

Mixture

77%

23%

LiquidFlourOther

Miss Cheerilee

Since 2017

I started baking to save money, then found out home baked bread was delicious. Then found out that I like baking. My brother in law, who is a chef, told me about sourdough. I’ve had a few failed starters before Miss Cheerilee, but the bread has always been delicious, no matter the structure. Now I mostly bake sourdough for my family, friends, and customers.

Characteristics

The starter smells pleasantly sweet. It is a thick, liquid consistency, with lots of bubbles. Bagels and sourdough loaves have a slight, noticeable sour tang. The results are a chewy interior, no matter what I’m making. Loaves have a tasty, crunchy exterior. The boules have a waxy, bubbly interior.

Prove in bowl on counter for 5 hours and 30 mins. Then rest on board for 45 mins. Shape into 12 bagels, rest for 1 hour. Then boil in water with 1 tbsp of baking soda, 30 secs each side. Top with egg wash, and bake for 15 mins. Oven temp on max.